Honey Spiced Duck Crepes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE



Peking Duck With Honey and Five-Spice Glaze image

Peking duck is one of the most famous and popular Chinese dishes. The traditional method is grand and laborious, requiring three days of intense preparation. This recipe simplifies that method for a home version that comes pretty close to the original. For that coveted crisp, golden skin, all the excess fat is trimmed, and the skin is separated from the meat. The duck is then air-dried overnight and roasted vertically to ensure even cooking, while rendering out the fat. The crunchiest skin comes from the duck's backside and legs, so carve them off first to maintain their crackly texture. A simple honey and five-spice glaze creates a beautiful mahogany lacquer on the finished duck.

Provided by Kay Chun

Categories     dinner, meat, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13

3 tablespoons mild honey, such as clover, acacia or orange blossom
2 tablespoons low-sodium soy sauce
1 teaspoon turbinado or light brown sugar
1 teaspoon five-spice powder
1 (5- to 6-pound) Peking or Long Island duck
3 teaspoons kosher salt
1/2 teaspoon black pepper
1 (24-ounce) beer can or other aluminum can, emptied and filled halfway with water
1/2 cup hoisin sauce
1 teaspoon toasted sesame oil
8 homemade Chinese tortillas, or 8-inch store-bought flour tortillas, warmed
4 scallions, cut into 3-inch pieces and thinly sliced lengthwise
2 Kirby or Persian cucumbers, cut into 3-inch-long matchsticks

Steps:

  • Combine honey, soy sauce, sugar and 1/2 teaspoon five-spice powder in a small saucepan. Stir over low heat until sugar dissolves, about 3 minutes.
  • In a large saucepan, bring 4 quarts water to a boil. Meanwhile, remove giblets and neck from duck cavity and discard (or reserve for another use). Cut off excess fat from cavity and neck area, then cut off tail. (This helps balance the duck vertically over the beer can.)
  • Using your fingers, carefully separate the skin from the breast meat through the bottom of the breasts and work your fingers upward to separate the skin from the meat (be careful not to tear skin). Next, separate the skin from the backbone through the neck and working your way down until you reach the legs. (Scissors are helpful, but be careful to avoid piercing the skin.) Transfer duck to a rack set in the sink.
  • Using a ladle or measuring cup, pour half of the boiling water evenly over top of the duck. Flip duck and pour the remaining water evenly all over second side. Tilt duck to drain all water from the cavity, then pat dry with paper towels.
  • In a small bowl, combine the remaining 1/2 teaspoon five-spice powder with 1 teaspoon salt, the black pepper and 1 tablespoon of the glaze. Rub the mixture inside the cavity. Stand duck vertically by inserting beer can into cavity and place in a roasting pan or on a rimmed baking sheet.
  • Using a pastry brush, brush the remaining glaze all over the duck and sprinkle evenly with remaining 2 teaspoons salt. Place duck in the refrigerator, uncovered, until the skin feels dry and leathery, 24 hours.
  • Heat oven to 450 degrees with rack in bottom third of oven. Remove duck from refrigerator, and add 1 1/2 cups water to the pan. Wrap wing tips and tips of drumsticks with foil to prevent burning, then loosely tent duck with foil. Roast for 15 minutes. Decrease temperature to 350 degrees and roast, tented with foil, until skin is mahogany and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 1 hour to 1 hour 15 minutes more, adding more water to the pan if needed.
  • Leaving duck on the can, transfer duck vertically to a cutting board and let rest for 15 minutes. Carve the crispy skin from the back and legs of the duck, and slice into strips.
  • Carefully remove duck from the beer can and return to cutting board. Carve off the breasts and legs; thinly slice the breasts and shred dark meat.
  • Carefully strain pan juices into a small bowl and pour off all the fat. In another small bowl, whisk together the hoisin, sesame oil and up to 1/4 cup of the pan juices to form sauce.
  • To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.

DUCK WITH HONEY, SOY, AND GINGER



Duck with Honey, Soy, and Ginger image

These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.

Provided by Ollie Martin

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 12

2 duck breast halves
1 pinch salt
1 pinch cayenne pepper
1 pinch ground black pepper
½ cup chicken stock
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon grated fresh ginger
1 tablespoon tomato sauce
1 pinch chili powder
1 teaspoon lime juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
  • Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
  • Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
  • Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 21.3 g, Cholesterol 106 mg, Fat 8.8 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 1186 mg, Sugar 18.1 g

HONEY SPICED DUCK



Honey Spiced Duck image

We love duck as a treat when it's just the 2 of us and it goes really well with this Chinese style marinade. Prep time doesn't include marinading.

Provided by JustJanS

Categories     Duck Breasts

Time 42m

Yield 2 serving(s)

Number Of Ingredients 10

2 duck breasts
20 ml honey
20 ml sherry wine vinegar
20 ml soy sauce
1 teaspoon freshly grated ginger
1 clove garlic, crushed
1/4 teaspoon cinnamon
1/4 teaspoon Chinese five spice powder
freshly ground black pepper
8 spring onions

Steps:

  • Score the duck breast skin in a criss-cross fashion.
  • Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.
  • Coat the duck in this marinade in a shallow bowl.
  • Cover and leave for 1 hour or overnight.
  • Set the oven to fairly hot, 200c/400f.
  • Put the duck on a rack in a roasting tin, reserving the marinade.
  • Cook for 20-30 minutes depending on their size and how well you like your duck cooked.
  • Put the marinade and 40mls of the roasting juices in a small pan.
  • Add the spring onions and bring to the boil.
  • Simmer gently for 2 minutes.
  • I serve the duck on a bed of rice with the sauce and spring onions spooned over, and sometimes some cranberry sauce to finish.

SOUR ORANGE GLAZED DUCK WITH HERB CREPES



Sour Orange Glazed Duck with Herb Crepes image

Provided by Bobby Flay

Categories     main-dish

Time 4h41m

Yield 10 servings

Number Of Ingredients 25

1 Peking duckling (Long Island), about 5 pounds
Kosher salt and freshly ground black pepper
1 orange, zested
1 lemon, zested
1 lime, zested
1 small onion, halved
Sour Orange Glaze, recipe follows
Herb Crepes, recipe follows
Watercress, for garnish
4 cups fresh orange juice
2 cups fresh lemon juice
1 cup fresh lime juice
6 cloves garlic, finely chopped
1 tablespoon whole fennel seeds
1 teaspoon whole black peppercorns
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
1/4 teaspoon salt
1/8 teaspoon freshly grated black pepper
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh parsley
3 tablespoons melted butter
Butter, for coating the pan

Steps:

  • Preheat oven to 300 degrees F.
  • A day before roasting, remove the giblets and neck from the cavity of the bird and discard. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.
  • Pierce the duck skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with strips or orange, lemon and lime zest and the onion. Set the duck on the rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again. Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens). Raise the oven temperature to 450 degrees F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more. During the last 20 minutes of roasting, brush the duck with 1 cup of the orange glaze.
  • Let the duck rest for 20 minutes before carving. Brush the ducks skin with glaze 4 to 5 times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.
  • Brush the surface of the crepe with some sour orange glaze. Place a few slices of duck in the center of the crepe and top with a few sprigs of watercress. Fold over and roll up and serve.
  • Place the juice, garlic, fennel and peppercorns in a medium saucepan and cook over medium-high heat until reduced to 2 cups. Strain the sauce into a bowl and let cool to room temperature. Once cooled, remove 3/4 cup and place in bowl to serve with the crepes.
  • In blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. Heat a small non-stick pan over high heat. Add butter to coat. Pour 1-ounce of batter into the center of the pan and swirl the spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all the batter is gone.

SPICY LACQUERED DUCK



Spicy Lacquered Duck image

Provided by Minh Bui

Categories     Duck     Marinate     Roast     Spice     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 cup soy sauce
2 tablespoons dry Sherry
2 tablespoons (packed) dark brown sugar
2 tablespoons honey
2 tablespoons hoisin sauce*
2 large garlic cloves, minced
1 tablespoon oriental sesame oil
1 teaspoon Chinese five-spice powder*
1/2 teaspoon cayenne pepper
1 5-pound duck, thawed if frozen, rinsed

Steps:

  • Combine first 9 ingredients in medium bowl; whisk to blend. Place duck in jumbo resealable plastic bag. Pour in soy mixture. Seal bag; turn to coat duck. Refrigerate 2 days, turning occasionally.
  • Preheat oven to 400°F. Drain duck well; discard marinade. Arrange duck, breast side up, on rack set on rimmed baking sheet. Pat duck dry inside and out with paper towels. Roast duck 45 minutes. Turn duck over. Roast until tender and glazed deep brown, about 15 minutes longer. Insert long wooden spoon into main cavity of duck and tilt, allowing juices to drain onto baking sheet. Transfer duck to platter. Let rest 15 minutes before serving.

SPICED GLAZED DUCK



Spiced Glazed Duck image

Smoky, sweet, and just a bit spicy, this roast duck is a great celebratory dish for the holidays. What I love most about it is the crisp mahogany skin, which takes really well to the star anise and coriander seed I use in the glaze.

Provided by Michael Anthony

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 15

5 pounds whole duck
Kosher salt
Freshly ground black pepper
4 pods star anise, divided
2 teaspoons extra-virgin olive oil, divided
1 medium yellow or white onion
2 cloves garlic
2 red bell peppers
1 tablespoon coriander seed
1/4 cup sherry vinegar
1 tablespoon honey
2 sprigs rosemary
2 sprigs thyme
1 pasilla chile
3 1/2 cups orange juice, divided

Steps:

  • Prep and roast duck: Preheat oven to 375 degrees F. Turn the duck breast side up and use a sharp knife to clip the wing tips; set them aside, along with the neck, for later. Season the inside with salt and pepper and add one star anise. Turn the duck over. Place kitchen twine under the tail of the bird, then tie the drumsticks together. Swing the twine around the edge of the drumsticks and flip over. Take the skin and lay it flat over the backbone, and tie it snugly like you would tie your shoes. Trim the loose ends and lay the duck on a roasting rack, breast-side up. (Optional: Store in refrigerator overnight to dry, which will ensure crisper skin when roasting.) Drizzle 1 teaspoon of oil over the bird and rub it into the skin evenly. Generously season with salt and pepper, then roast in the oven for 40 minutes. After 40 minutes, pour out the rendered duck fat (reserving it for later use) and return duck to the oven for another 20 minutes.
  • Glaze: Pat neck and wing-tips dry; cut into 2-inch pieces. Add 1 teaspoon oil to a medium sauté pan and heat until smoking. Season duck pieces with salt and pepper and place in the hot pan. After a few minutes, when the sound of the sizzle gets louder, turn heat down to medium and flip duck pieces. Continue to cook over medium heat while preparing the vegetables.
  • Dice onion and garlic; remove stems, seeds, and inner membranes from peppers and dice. Add to the pan, season with salt and pepper, and cook 5 minutes. Add three pods of star anise, coriander, sherry vinegar, honey, rosemary, and thyme. Slice pasilla pepper and add to the pan. Continue cooking until vinegar has almost evaporated. Add orange juice, bring to a simmer, and reduce until liquid is almost dry, 5-10 minutes. Add 2 more cups of orange juice and continue to reduce, about 10 more minutes. When the glaze has reduced to 1-1½ cups, pass through a strainer and use the back of a spoon to push out all of the liquid from the solids; remove and discard the duck pieces. Set the glaze aside.Blend the remaining solids as a condiment to serve with with the duck.
  • Roast and baste duck: After an hour of cooking, remove the duck from the oven, drain the fat (reserving for later use if you wish), and place in a roasting pan. Cut away the kitchen twine and discard. Spoon half of the glaze evenly over the bird and return to oven, 5-10 minutes. Baste with remaining glaze and roast until the internal temperature reaches 145 degrees F, 5 more minutes. Baste with hot pan juices.
  • Carve the duck: Using a sharp chef's knife, begin by cutting off the legs, then remove both breasts whole. Slice the breast meat against the grain on a cutting board, then arrange the duck on a serving platter. Finish with a drizzle of the glaze and serve with remaining glaze and blended glaze solids.

HONEY SPICED DUCK CREPES



Honey Spiced Duck Crepes image

Make and share this Honey Spiced Duck Crepes recipe from Food.com.

Provided by Cook Food Mood

Categories     Whole Duck

Time 1h5m

Yield 20 crepes, 5-7 serving(s)

Number Of Ingredients 15

1 1/2 kg duck
1 cup soy sauce
5 cm green ginger, grated
2 garlic cloves, crushed
1 tablespoon five-spice powder
20 pieces crepes
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons dry sherry
1/2 tablespoon salt
1/2 tablespoon five-spice powder
1/2 tablespoon sesame oil
1 tablespoon soy sauce
4 spring onions, garnish
4 red chilies, garnish

Steps:

  • Fill pot with water. Add soy sauce, ginger, garlic and spice powder. Boil briskly for 2 minute.
  • Add duck and boil briskly for another 2 minutes. Allow duck to cool in pot till warm. Remove duck and drain well.
  • Cut duck into half through centre of breast bone. Drain off any excess liquid. Place duck in tray.
  • Mix marinade in bowl. Rub all the marinade well into the skin of duck. Marinade for 2 hours, then bake in oven at 300 Farenheit for 30 minute.
  • Slice duck when cool with very sharp knife.
  • Fold crepe diagonally, place duck meat into centre of crepe. Fold right side of crepe to left and vice versa.
  • Decorate with garnish.

More about "honey spiced duck crepes recipes"

FRENCH SEARED DUCK BREASTS WITH HONEY GLAZE RECIPE
french-seared-duck-breasts-with-honey-glaze image
2021-07-10 Simmer the honey vinegar glaze for 2 to 3 minutes until it turns slightly thick. Season with just a dash of salt. The Spruce / Maxwell Cozzi. Return the duck breasts to the pan, turning them a few times to coat them evenly …
From thespruceeats.com


PEKING-SPICED DUCK AND MANDARIN CRêPES - CANARDS DU …
peking-spiced-duck-and-mandarin-crpes-canards-du image
Duck instructions: Preheat the oven to 425 °F (220 °C), preferably in convection mode. Remove the packaging, remove the giblets from the ducks and pat the skin dry with paper towel. Using a sharp knife, trim the excess fat …
From canardsdulacbrome.com


DUCK CONFIT CREPES | RICARDO
duck-confit-crepes-ricardo image
Duck. In the same skillet, heat the duck with the hoisin sauce, stirring. Stir in the sesame oil. Fill the crepes with the duck, vegetables, mint and Sriracha. Add a drizzle of hoisin sauce, if desired. Note
From ricardocuisine.com


10 BEST HONEY GLAZED DUCK RECIPES | YUMMLY
10-best-honey-glazed-duck-recipes-yummly image
2022-06-10 honey, chili sauce, duck, orange juice, soy sauce, pepper, molasses and 2 more Sour Orange Glazed Duck with Herb Crepes Food Network kosher salt, fresh orange juice, large eggs, onion, fresh lemon juice …
From yummly.com


WHOLE ROASTED HONEY DUCK WITH SPICED CIDER - LEHIGH …
whole-roasted-honey-duck-with-spiced-cider-lehigh image
Spoon the honey mixture all over the duck evenly and sprinkle with sea salt. Place the duck in the preheated oven un-covered. Roast for about 45 minutes and then turn the oven up to 425°F for the final ten minutes to caramelize and …
From lehighvalleygoodtaste.com


SPICED DUCK BREAST RECIPE - GREAT BRITISH CHEFS
spiced-duck-breast-recipe-great-british-chefs image
300ml of duck stock, or chicken stock. 3. Score the skin of the duck breast by making shallow cuts and season both sides of the breast with salt and pepper. 4 duck breasts. salt. pepper. 4. Heat the remaining vegetable oil in a large, …
From greatbritishchefs.com


HONEY ROAST DUCK RECIPE - HOUSE OF NASH EATS
honey-roast-duck-recipe-house-of-nash-eats image
2018-11-15 Start the duck by roasting it at a higher temperature of 425 degrees for 15 minutes, then decrease the oven temp to 350 degrees and roast for 1 hour and 15 minutes. At the 60 minute mark, brush half of the honey over the …
From houseofnasheats.com


HONEY SPICED DUCK RECIPE - CHINESE.FOOD.COM | RECIPE | MAIN …
Aug 11, 2014 - We love duck as a treat when it's just the 2 of us and it goes really well with this Chinese style marinade. Prep time doesn't include marinading. Prep time doesn't include marinading. Pinterest
From pinterest.com


PEKING DUCK CREPES RECIPE - CULVER DUCK
Add the hoisin, ginger and 5-spice, shake well to coat and refrigerate at least 4 hours. 2. Heat a non-stick crepe pan over medium heat. Whisk the batter gently and pour 1/4 cup into the pan, tilting in all directions to evenly cover the bottom. Cook until the underside of the crepe is lightly browned (about 1-1 1/2 minutes).
From culverduck.com


CRISPY DUCK BREAST WITH FIVE SPICE AND HONEY
2015-12-01 Place the duck on a carving tray to rest for about 5 minutes, loosely covered with foil. Skim off the fat from the roasting pan and mix the juices with the remaining honey and soy and heat through. If you prefer, mix a little cornflour with water add stir in to the hot juices to thicken. Slice the duck thinly and pour the juices over. It should be pink in the middle, perfectly …
From chezlerevefrancais.com


HONEY SPICED DUCK RECIPE - WEBETUTORIAL
The ingredients or substance mixture for honey spiced duck recipe that are useful to cook such type of recipes are: Duck Breasts; Honey; Sherry Wine Vinegar; Soy Sauce; Ginger; Garlic; Cinnamon; Chinese Five Spice Powder; Ground Black Pepper; Spring Onions; Honey spiced duck may come into the below tags or occasion, in which you are looking to create honey …
From webetutorial.com


HONEY SPICED DUCK RECIPE - CHINESE.FOOD.COM | MAIN DISH RECIPES ...
Jan 26, 2016 - We love duck as a treat when its just the 2 of us and it goes really well with this Chinese style marinade. Prep time doesnt include marinading.
From pinterest.co.uk


“PEKING” DUCK CREPES | ANOLON
Make the crepes: Combine the flour, salt and cayenne pepper in a medium bowl. Combine the eggs, milk and butter in a separate bowl. Slowly whisk the egg mixture into the flour mixture until smooth. Let the batter stand at least 30 minutes or cover and refrigerate overnight. Heat an Anolon® Advanced 9 1/2” Nonstick Crepe Pan over medium.
From anolon.com


SOUS VIDE SPICED HONEY DUCK BREAST & SEASONAL SALAD
2016-12-06 Spiced Apple Dressing. ⅓ c apple cider vinegar ⅔ c oil (olive & avocado are my favorites here!) 3 Tbsp maple syrup 1 teaspoon Dijon mustard ¼ tsp garam masala Salt & Pepper to taste In a small jar with a lid, combine all ingredients. Attach lid and shake until emulsified! Taste and adjust flavor with salt & pepper to taste.
From anovaculinary.com


5 SPICE DUCK WITH SESAME SCALLION CREPES - THE BUTCHER SHOPPE
Combine black and white sesame seeds in a small bowl and set them next to the stove along with the sliced green onion. Add 1 tsp oil to a 10 inch nonstick skillet (or crepe pan) over medium heat. Give the crepe batter a good stir. Measure ⅓ cup of batter and pour it into the skillet. Rotate the skillet to evenly coat the bottom with the batter.
From butchershoppedirect.com


FIVE-SPICE SEARED DUCK BREASTS WITH HONEY & RASPBERRY ... - SAVOUR …
Add the orange juice and zest and simmer for 2 minutes before adding the ginger, honey and raspberries. Simmer for 2 minutes and set aside. To prepare the vegetables, heat some oil in a large frying pan over a high heat. Add the red chilli, cumin and spring onions and sauté for 1 minute before adding the pak
From savourkilkenny.com


SPICED GLAZED DUCK RECIPE - FOOD NEWS
A simple honey and five-spice glaze creates a beautiful mahogany lacquer on the finished duck. Combine honey, soy sauce, sugar and 1/2 teaspoon five-spice powder in a small saucepan. Stir over low heat until sugar dissolves, about 3 minutes.
From foodnewsnews.com


SPICED DUCK AND HONEY WALNUT PUMPKIN RECIPE | MYRECIPES
Add the room-temperature butter, fresh sage, toasted walnuts, and honey to a food processor and blend until smooth. Add 3/4 of the butter mixture to the pumpkin in the mixing bowl and toss to coat each piece evenly. Reserve the remaining 1/4 of the butter mixture for the duck breasts. Take a large baking sheet and lay out the pumpkin wedges in a single layer with plenty of …
From myrecipes.com


SPICED HONEY GLAZED PEKING-STYLE DUCK RECIPE - COOKING CHANNEL
Baste with the honey glaze for several minutes. Hang the duck or prop upright in the refrigerator for 24 hours to dry. Preheat the oven to 325 degrees F (300 degrees F if using convection). Remove the duck from the refrigerator and bring to room temperature. Remove the strings from the duck and trim away excess neck skin. Split the duck in half from tip to tail. Place a rack …
From cookingchanneltv.com


SWEET AND SAVOURY CREPE CONES WITH SHREDDED DUCK CONFIT
In a skillet, heat 15 ml (1 tbsp) of the duck fat over medium heat. Cook the shredded duck for 3 to 4 minutes. Set aside and keep warm. In a pot of salted boiling water, cook the asparagus until tender but still crunchy. Drain and set aside. In a 23-cm (9 in) non-stick skillet, melt a little duck fat over medium-low heat. Pour in about 80 ml (1/3 cup) of the …
From canardsdulacbrome.com


THE BEST RECIPES: HONEY SPICED DUCK
1. Score the duck breast skin in a criss-cross fashion. 2. Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl. 3. Coat the duck in this marinade in a shallow bowl. 4. Cover and leave for 1-2 hours. 5. Set the oven to 180 Degrees Celsius. 6. Remove duck and reserve marinade. Cook duck skin ...
From the-best-recipes.blogspot.com


RECIPE: SPICED DUCK BREAST WITH CITRUS-HONEY DRIZZLE
2020-10-16 2 tbsp honey; Zest 1 orange; Juice 1 orange; Juice 1 lemon; Instructions: Score the duck breasts by slicing a few slits through the skin but not through the fat. Season meat side with salt and spice blend. Season the fat side with salt. Cook the duck breasts by starting them in a cold pan, fat side down. Cook on medium heat for 10 minutes ...
From wtso.com


DUCK WITH HONEY SOY SAUCE - KATHRYN IN THE KITCHEN
2018-09-13 Mix the honey with 1 tsp of the balsamic vinegar, the soy sauce and the *green anise or the Duck, Duck, Goose blend. Put the duck breast into a cold non stick pan over a medium heat, skin side down. When the fat starts to render, turn the heat to medium low and continue to cook until the skin is well browned – all the while spooning off into a separate bowl …
From kathryninthekitchen.com


TASTECOOKING.COM
tastecooking.com
From tastecooking.com


HONEY SPICED DUCK WITH POTATOES AND CARROTS RECIPE | SIDECHEF
Intimidated by preparing roast duck? Don’t be! We make it easy. Marinate for just 30 minutes and then place in the oven - be sure to baste - that’s one secret. Letting it rest before you slice it is the other. Simple and perfect! Use code TRIPLE10 to save $10 on your first three grocery orders. Recipes . Popular . Quick Low-Carb Keto Budget-Friendly Summer Low-Calorie Comfort Food …
From sidechef.com


DUCK CREPE FILLING - THE-MAN-COOKS
2022-05-09 Pour the cooking liquid through a fine mesh strainer, saving only the liquid, cool it to room temperature, and store in the refrigerator overnight…there will be about 2 ½ quarts of the cooking liquid. In the morning there will be a layer of fat on top of the liquid to discard…it is not pure enough to be good duck fat.
From the-man-cooks.com


HONEY CREPE CAKE - LIVING THE GOURMET - RECIPES
2018-08-31 Set aside. In a separate bowl, whisk together milk, eggs, honey and vanilla. Gradually pour the milk mixture into flour mixture, whisking until smooth. Finally, whisk in the melted butter. Transfer the crepe batter to an airtight container and refrigerate at least 2 hours (can also be stored overnight).
From livingthegourmet.com


BEST DUCK LEG CONFIT CREPE WITH SPICED CARAMELIZED ... - FOOD …
2012-02-08 Bring to a boil on high. Do not stir. Continue boiling until sugar caramelizes, turning dark, golden brown. Add chestnuts and stir to coat. Step 6. Remove from heat and whisk in cream-butter mixture, wine, salt, pepper, cloves, cayenne, and five-spice powder. Return to medium heat and simmer for 2 minutes, stirring well.
From foodnetwork.ca


SPICED DUCK WITH HONEY ROASTED FIGS - BUNNY EATS DESIGN
2015-05-23 Return the duck to the pan, skin side up, add figs cut side up, bake the oven for 8 minutes at 200°C (390°F). Remove from oven and rest duck for 10 minutes before slicing. Arrange sliced duck and figs on two plates and serve with duck fat potatoes, couscous or a simple green salad. * Duck fat is great for roast potatoes or duck fat croutons.
From bunnyeatsdesign.com


MOROCCAN SPICED ROAST DUCK WITH HONEY - WILDING SNACKS
2019-12-20 - Place on a roasting tray and dress the duck with the remaining ingredients. - Cover the roasting tray with foil. - After 40 mins take the tray out of the oven and remove foil.
From wildingsnacks.com


DUCK BREAST CREPES WITH ORANGE SAUCE RECIPE - EAT SMARTER USA
For the sauce: squeeze the juice from the oranges into a saucepan. Cook over medium heat until reduced by half. 7. Heat the butter in a frying pan and fry the crepes very thin. Cut into rounds if desired and keep warm. 8. Remove the duck from the oven, wrap in aluminum foil and let rest.
From eatsmarter.com


HONEY SPICED DUCK RECIPE - CHINESE.FOOD.COM
Aug 25, 2013 - We love duck as a treat when it's just the 2 of us and it goes really well with this Chinese style marinade. Prep time doesn't include marinading.
From pinterest.com


PEKING-SPICED DUCK AND MANDARIN CRêPES - IN 2021 | HOISIN SAUCE, …
Mar 15, 2021 - Canard aux épices style Pékin et ses crêpes mandarines -
From pinterest.ca


SPICED DUCK BREAST WITH A SOY SAUCE, HONEY AND GINGER SAUCE
2019-01-02 Reduce the heat to medium and cook for a further 2 minutes, flip over the duck and continue cooking for 2-3 minutes. Place the whole pan in the oven and cook for a further 10 minutes. Once cooked place the duck on a plate cover with foil and allow to rest for 5 minutes.
From spaulyseasonalservings.com


ROASTED DUCK BREAST WITH SPICED WHISKY SAUCE AND ... - RECIPES …
In a small saucepan, cook the shallot and honey until the honey begins to caramelize. Deglaze with the whisky. Flambée to burn off the alcohol. Add the remaining ingredients. Bring to a boil and reduce by half. Season with salt. Set aside. With the rack in the middle position, preheat the oven to 180 C (350 F). Line a baking sheet with paper ...
From recipes-list.com


DUCK CONFIT CREPES - OUR MODERN KITCHEN
2020-10-17 Add the flour and salt to a large bowl. Combine the milk and egg and gradually add the milk to the flour, whisking as you go. Whisk together until you have a smooth batter. About 2 minutes. You want the batter to be roughly the consistency of thick, double cream. If you feel the batter is too thick – add some milk.
From ourmodernkitchen.com


CRISPY SPICED DUCK LEGS WITH THYME - NERDS WITH KNIVES
2014-09-12 Dry the duck legs well and put them in a glass baking dish with enough room for them to lay side by side (no overlapping). In a small bowl, mix together the salt, thyme, pepper and fennel seed. Sprinkle the mixture on both sides of the duck legs, lightly pressing it into the skin and meat. Place in the refrigerator, uncovered, for 24 - 48 hours ...
From nerdswithknives.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to cook crispy duck?
How to cook honey roast duck?
How do you glaze a duck?
How do you cook duck neck with soy sauce?

Related Search